Blueberry Sour Cream Coffee Cake (An Homage to Hobee’s!)

Butter a 9×13 baking pan.

For the cake, blend baking mix and sugar together in a large bowl, then mix in the sour cream, eggs, and extract with an electric mixer for 3-4 minutes. Batter should be very light and smooth. Set aside.

Rinse and dry the blueberries, then gently roll them in powdered sugar to coat. This will keep them from streaking the batter when you mix them in. Carefully stir the blueberries into the batter.

Pour batter into the pan. If you want to make sure you have some blueberries on the top of your cake, save a few to scatter on top after the batter goes into the pan. Otherwise, they all tend to sink as the cake bakes.

Using a pastry blender, fork or a food processor, blend all the topping ingredients except the butter until well-combined. Then, pulse or mix in the butter until you have a nice, chunky topping that resembles a blend of small pebbles, cornmeal and pieces of cookie dough.

Sprinkle liberally on top of the cake batter, breaking up larger chunks and making sure to cover it entirely and generously. You may have a little extra, which is nice for a little treat after all this hard work.

Bake at 350ºF for 35–40 minutes. Serve warm.